Knead Not Sourdough

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Well, at first I was taken back by the 17 ounces bit, and I had a moment of what???? 8 ounces is one cup and so on....well now I am waiting on the 19 hour bit....the bread was simple enough to put together...since I have made bread/rolls before but I am use to recipes that measure in cups, I basically went by the feel of the dough....because I was not sure if I had the right measurements for the flour.....I used a little over 2 cups....I put two cups in to start with and add a little at a time till I felt I had the right feel to the dough.....anyway, I am sure it will turn out fine.....anyway, the bread looks very good on TV.....and I am trusting that it will be great after the wait and bake time...but I sure hope the next time they put the measurements in cups .....Happy Holidays to all...

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Since the flour is weighed (ounces, what about the water? the quantity specified is 12 ounces -- is that by weight or is that 1 1/2 cups?

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If anyone actually took the time to compare the recipes for one, you would find out the similarity is merely the vessel that the bread is cooked in and ends there.


Secondly with Alton's superior knowledge of exactly what makes food tick; he has created an easy version of no knead bread with a mild taste and great crumb that mimics California Sour dough that any idiot, like myself, can make and surprise my beautiful wife with.

Happy Holidays everyone, try this recipe its a keeper and much easier to follow.

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Actually, recipes do have authors, and are protected by copyright law. Lists of ingredients are not protected, but recipes and processes certainly are. Just something to remember if you ever use another person's recipe on a blog or something similar. Do the right thing and link back to the original recipe, or if it's not available online, cite the source and offer a link to where it can be purchased. The Internet is so wide open, people tend to forgot that intellectual property laws still apply.

An aspiring food blogger

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I've made this bread twice. Both times using a dutch oven inside a conventional oven. The first time I only let the dough make an initial rise of 18 hours (instead of 19. The second time, I allowed it to rise for about 24 hours. Both times, it turned out great. I think the one I allowed to rise for 24 hours tasted better. I'm wondering if there is a maximum amount of time I can allow the dough to make the initial rise without risking the effectiveness of the yeast or some type of food born illness or bacteria growth that could be harmful. I also tried Alton's bread recipe from Dr. Strangeloaf, which made a great loaf of bread...but I don't think it was as good as this recipe. That bread tasted more like a french bread or baguette, whereas this recipe had more character (though not as much of a sour twang as regular sourdough.
All in all, this recipe makes a great loaf of bread and will have your friends saying, "You made this from scratch?"

Also...if you are curing your dutch oven...follow AB's advice and do it outside on a grill. He isn't kidding when he says there will be a fair amount of smoke.

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Don't blame Alton-blame the internet...
been on both sides...
(not sure what flagged means

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I have made many things from the Food Network site, and a lot of Alton's stuff (huge fan. Never has anything been so simple or turned out looked EXACTLY like what I saw on the show. This makes a beautiful loaf of bread...

I used the oven method and a 5-quart dutch oven with a digital thermo to verify internal temperature (as well as an oven thermometer to ensure proper oven temp... a great AB trick. The time it takes is well worth the effort and is fun at the same time. This ws my first foray into scratch-made bread and I couldn't be happier.

Thanks Alton!

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First I'd like to comment to all of those whom have complained about this being a rip off of others. Do recipes have authors??? Is this plagiarism? NO! Either way who cares if you think someone else created this originally. Alton is simply showing us how to make it ourselves AT HOME.

I find that this recipe is very simple for anyone. I think it has a sourdough taste. I would buy sourdough from my local bakery and I think this is very close, and since it is so simple I just make my own now.

My husband requests this about once a week and I have no problem making it with a two year old running around since it doesn't require much hands on time.

Thank you Alton!

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We love Alton Brown. But this recipe is a rip-off from the Sullivan Street bakery recipe. It makes a delicious rustic bread, but it is definitely not sour dough.

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Just came across this recipe,and noticed there is no sourdough starter in the recipe. Does it taste like sourdough???